Pepper-Pot
This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia, there are several small restaurants, kept by darkies who are famous for pepper-pot. To 3 quarts of water add 1 pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carrots, onions, rice, lettuce, etc., also potatoes, add 1 pound of mutton, 1 pound of salt pork, and 1 pound of honeycomb tripe, cut up and fried in butter or suet, 1 bayleaf, 1 clove, parsley, thyme, and sweet marjoram. Cook, closely covered, 3 hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot.